Savory Thyme-Infused Duck Breast

A perfectly seared duck breast with crispy skin, infused with fresh thyme and paired with a rich wine-balsamic reduction. A simple yet elegant dish bursting with flavor.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Score the duck breast skin lightly in a criss-cross pattern without cutting through to the meat. This helps render the fat and crisp the skin during cooking. Season both sides with sea salt.
2. 2.
   Heat a skillet over medium-high heat. Once hot, place the duck breast skin-side down in the pan. This will render the fat and crisp the skin beautifully. Cook for about 6-8 minutes or until the skin is golden brown and crispy. Adjust the heat if the skin is browning too quickly.
3. 3.
   Flip the duck breast and cook for another 3-4 minutes on the meat side for medium-rare. Adjust time to your preferred doneness. Remove the duck breast from the pan and let it rest on a cutting board. Resting ensures juicy meat.
4. 4.
   In the same pan, lower the heat to medium and add the fresh thyme leaves. Quickly add red wine and balsamic vinegar, scraping up any browned bits from the bottom of the pan. This deglazing process adds flavor to the sauce.
5. 5.
   Let the sauce simmer for about 3-4 minutes, stirring occasionally, until it reduces by half and thickens slightly. Taste and adjust seasoning if needed. If it's too acidic, a pinch of sugar can help balance the flavors.
6. 6.
   Slice the rested duck breast thinly and fan it out on a plate. Drizzle the reduced thyme-wine sauce over the slices. Serve immediately, ensuring the flavors are enjoyed at their freshest.